September 04, 2016
Dinner, Main Dish, Lamb/Mutton,
Dairy, Vegetables, Carrot, Greek, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Broil, Oven Roast, Yogurt more
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"An easy weeknight foray into Greece! Eat as meatballs or put the meatballs into a pita bread gyros-style! Adapted from Real Simple."
Preheat oven to 400°F. Peel the carrots and toss with the oil and 1/2 teaspoon of the salt; transfer to a baking sheet. Roast until tender and lightly browned, 15 to 20 minutes.
Meanwhile, combine the lamb, Feta, bread crumbs, and egg in a large bowl. Shape the mixture into 20 (1 3/4-inch) meatballs.
Toss the roasted carrots with just 2 teaspoons of the dill and transfer to a bowl.
Set oven to broil with the oven rack 6 to 10 inches from heat. Broil the meatballs on a foil-lined baking sheet until cooked through, about 8 minutes.
Combine the yogurt, lime juice, lime zest, and the remaining salt and dill. Serve with the meatballs and carrots.
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